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Barnyard Millet Pulao served in a bowl, garnished with cashews and dried coconut – a healthy, gluten-free Indian dish
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Barnyard Millet Pulao Recipe

A healthy, gluten-free, and fiber-rich Barnyard Millet Pulao recipe made with fresh vegetables and aromatic spices. Perfect for a light meal, fasting, or a nutritious alternative to rice.
Course lunch/dinner, Main Course
Cuisine glutan free, healthy, Indian
Diet Diabetic, , Vegan,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories
Author Spicy Veg Recipes

Ingredients

  • Amount Unit Name Notes
  • 1 cup Barnyard Millet Sama Ke Chawal Rinsed & soaked for 15 min
  • 2 cups Water
  • 1 tbsp Ghee or Oil
  • 2 Cloves
  • 1 Black Cardamom
  • 3-4 Green Cardamoms
  • 6-8 Peppercorns
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Green Chili Chopped
  • 1 inch Ginger Chopped
  • 1/4 tsp Asafoetida Hing
  • 1 Onion Chopped
  • 1 Carrot, Medium-sized chopped
  • 6-8 Beans Chopped
  • 1/2 Capsicum, Medium-sized chopped
  • 2 tbsp Green Peas Fresh/Frozen
  • 2 tbsp Sweet Corn
  • 1/4 tsp Black Pepper Crushed
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt Adjust to taste
  • 1 tbsp Lemon Juice
  • 2 tbsp Cashews & Almonds, Halved for garnish
  • 2 tbsp Dried Coconut Sliced for garnish

Instructions

  • Rinse 1 cup Barnyard Millet 2-3 times and soak for 15 minutes.
  • Heat 1 tbsp ghee/oil in a pan.
  • Add cumin seeds, black cardamom, green cardamoms, cloves, and peppercorns. Let them sizzle.
  • Mix in asafoetida, chopped ginger, and green chili. Sauté for a few seconds.
  • Add chopped onions and sauté until golden.
  • Stir in carrots, beans, capsicum, peas, and sweet corn. Cook for 2 minutes.
  • Drain and add the soaked millet. Mix well.
  • Add black pepper, garam masala, and salt. Stir for a minute.
  • Pour in 2 cups of water. Cover and cook for 10-12 minutes on low flame.
  • Once done, let it rest for 5 minutes, then fluff with a fork.
  • Heat 1 tbsp ghee or oil in a pan, then add 2 tbsp cashews, almond halves and dry sliced coconut.
  • Saute over low flame until it turns golden brown.
  • Pour over the pulao and Mix in lemon juice.
  • Garnish with chopped coriander, cashews, almonds, and dried coconut slices.
  • Serve hot with raita, chutney, or dal.

Notes

Serving Suggestions:

With Raita: Serve with cucumber or boondi raita.
With Chutney: Pair with mint chutney or coriander chutney.
With Dal/Kadhi: Enjoy with moong dal tadka or buttermilk kadhi.
With Ghee: Drizzle some ghee for added flavor.